Italian soup with vegetables, beans, pasta and a whole lot of love
Who’s bundling up for this cold front and snowstorm coming? There’s no better way than making a big pot of soup, and Minestrone is a great option. It’s an Italian soup that combines tons of veggies, beans and noodles. Low and slow cooking at its best, plus it’s hearty too. This is a dish I grew up getting for an appetizer at Italian restaurants, and now it’s one of my soups I have on repeat at home. Grab yourself a bowl and spoon and let's eat!
Prep Time: 20 mins
Cook Time: 1 hour
2 T olive oil
1 onion diced
2 carrots diced
4 celery stalks diced
1 qt chicken broth
4 bay leaves
Salt to taste
Pepper to taste
3 T tomato paste GF
1 T garlic minced
1 15 oz can white beans drained and rinsed
4 oz GF elbow macaroni
1 zucchini diced
1 T oregano
1 T basil
Parmesan cheese garnish
2 T tomatoes chopped
2 T lemon juice
1 t thyme ground
4 c water
1. Heat oil in deep pot over medium.
2. Sauté onion, carrot, celery and zucchini for 10 mins.
3. Stir in garlic cooking 2 mins.
4. Add broth, water, tomato paste, tomatoes, oregano, basil, lemon juice, thyme, and salt and pepper.
5. Bring to a boil and then reduce to simmer. Cook covered for 30 mins.
6. Stir in beans and noodles, cook 7-8 mins.
7. Remove from heat and ladle into bowls.
8. Garnish with Parmesan and parsley.
*if reheating or sitting a while add more water as noodles will continue to absorb liquid.